Crunchy Cocoa Wafers

Crunchy Cocoa Wafers
Photo by Scott Phillips


  • One-third of a batch (about 12 ounces or 1-1/3 cups) freshly made Cocoa Cookie Dough

Shape the dough into a log about 7 inches long and 1-3/4 inches in diameter. Wrap the log in waxed paper or foil. Refrigerate until firm, at least 1 hour or overnight. Position a rack in the center of the oven and heat the oven to 350°F. Line a cookie sheet with parchment. Cut the log into slic...

View full recipe at Fine Cooking


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